Cannoli alla Siciliana
Source of Recipe
PastryWiz.com
Recipe Introduction
Cannoli are not hard to make but they do take time.
I make the filling
a few
days in advance. I also drain the Riggota cheese for a few days in the
refrigerator before making the filling with it. If you make this make
sure that
you use confectionary sugar in the filling NOT regular sugar. You can
buy the
tubes for making the shells in the kitchen section of any good
department store.
i use several sets because when frying the shells the tubes get hot and
i
like the tube to cool a bit before applying a new shell to fry. i fry
4 at a
time. you will need oil to deep fry in and a deep fryer or a deep pot.
List of Ingredients
Shells:
2 c All-purpose flour
2 tb Shortening
1 ts Sugar
1/4 ts Salt
3/4 c Wine, Marsala, Burgundy or Chablis
Vegetable Oil
Filling:
3 c Ricotta
1/2 c Confectioners sugar
1/4 tsp Cinnamon or more to taste
1/2 Square unsweetened Chocolate grated fine.
1/2 ts Vanilla
3 tb Citron peel, chopped fine
3 tb Orange peel, candied,chopped fine
6 glaced cherries, cut up
Recipe
To make Cannoli shells it is necessary to have 3 or 4 metal tubes,
preferably
made from very light tin, about 7-inches long and 1 1/8 inches in
diameter.
The edges should not be soldered.
SHELLS:
Combine flour, shortening, sugar and salt, and wetting gradually with
wine,
knead together with fingers until rather hard dough or paste is formed.
Form
into ball, cover with cloth and let stand about 1 hour. Cut dough in
half and
roll half of dough into a thin sheet about 1/4 inch thick. Cut into 4
inch
squares. Place a metal tube diagonally across each square from one
point to
another, wrapping dough around tube by overlapping the two points and
sealing
overlapping points with a little egg white. Meanwhile heat vegetable
oil in large
deep pan for deep frying. Drop one or two tubes at a time into hot oil.
Fry
gently until dough is a golden brown color. Remove from pan, let cool
and gently
remove shell from metal tube. Set shells aside to cool. Repeat
procedure until
all shells are made.
FILLING:
Mix ricotta thoroughly with sifted dry ingredients. Add vanilla and
fruit
peel. Mix and blend well. (A little grated pistachio may be added if
desired).
Chill in refrigerator before filling shells. Fill cold Cannoli shells;
smooth
filling evenly at each end of shell. Decorate each end with a piece of
glaced
cherry and sprinkle shells with confectioners sugar. Refrigerate until
ready to
serve.
These are best if they are filled just before you company arrives
because
letting them sit will make the shell soft.
From: Polly-O Cooking with Cheese Recipe Book
canolli, conolli, conoli, connoli
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